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Southwestern Stuffed Squash

Photo: Julie Bidwell; Styling: Stephanie Hanes
Prep time 20 mins
Cook time 20 mins
Yield Serves: 4
Ronna Farley, 59, Rockville, Md."My husband and I both absolutely love this dish. It's healthy without tasting too healthy."

Ingredients

  • Salt and pepper
  • 2 medium yellow squash
  • 2 medium zucchini
  • 1 tablespoon olive oil
  • 8 ounces ground turkey
  • 1 clove garlic, minced
  • 1 15-oz. can black beans, drained and rinsed
  • 1 1/2 teaspoons chili powder
  • 1/4 teaspoon cayenne
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1/2 medium onion, chopped
  • 1/2 small green bell pepper, seeded and chopped
  • 1 small tomato, chopped
  • 3 tablespoons taco sauce
  • 1/2 cup shredded Cheddar
  • 1/4 cup sour cream

Nutrition Information

  • calories 318
  • fat 16 g
  • satfat 6 g
  • protein 21 g
  • carbohydrate 28 g
  • fiber 8 g
  • cholesterol 70 mg
  • sodium 978 mg

How to Make It

  1. In a large pot of boiling salted water, cook yellow squash and zucchini until tender, about 5 minutes; drain. Trim ends and halve each squash lengthwise. Scoop out centers and chop flesh.

  2. Warm oil in a large skillet over medium heat. Add turkey and cook, stirring, until no pink remains, about 4 minutes. Stir in chopped squash and remaining ingredients through tomato. Cover and cook until vegetables are just tender, stirring twice, about 10 minutes. Taste and season with salt and pepper.

  3. Spread 1 tsp. taco sauce into each squash half. Mound with filling and sprinkle with cheese. Top with sour cream and serve.